Soups & Stewsdeliciouslyella
Mixed Bean Stew With Crispy Kale
Simple, quick and delicious. Red onion, sun-dried tomatoes and garlic are cooked in olive oil and paprika; before black beans, red kidney beans, butter beans and tomatoes are mixed through, creating a thick, flavoursome stew. We love to serve it with a side of crispy roasted kale and a lot of black pepper on top.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
📝 Preparation Steps
1
Preheat the oven to 190°C fan / 410°F. Place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a sprinkling of salt. Mix well and leave to cook for 5–⏱️ 10 minutes until soft.
drizzle of olive oil
2
Once soft, add the chopped sun-dried tomatoes and smoked paprika, mix well and cook for a few minutes before adding the tomato purée, chopped tomatoes, maple syrup, butter beans, red kidney beans and black beans. Mix well and leave to simmer for 10–⏱️ 15 minutes, mixing through a dash of water if the stew becomes too thick.
sun-dried tomatoes3.5 ozsmoked paprika2 teaspoonstomato purée2 tablespoonsmaple syrup1 teaspoonbutter beans17.5 oz
3
While the stew cooks, place the chopped kale onto a baking tray and drizzle with olive oil and a sprinkling of salt. Mix well and cook for ⏱️ 10 minutes until crispy.
kale7 oz
4
Once cooked, remove the kale from the oven and mix through the stew or serve on the side. Serve topped with lots of black pepper.
kale7 oz
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